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Our green chili chicken enchiladas are bursting with flavor and perfect for busy nights – plus, it’s freezer-friendly!
A family go-to!
Because of my heritage, I have learned how to make so many Mexican recipes – and this green chili chicken enchilada recipe is the FIRST Mexican dinner I learned to make.
Since then, it’s been made HUNDREDS of times (maybe more) and we’ve deemed enchiladas as a family favorite dinner!
The flavors of green chiles + loads of chicken and gooey cheese make this an absolutely irresistible Mexican dish. Serve it alongside our Homemade Spanish Rice for a complete Mexican feast!
WHY WE LOVE It:
- Done in a flash. A 20-minute prep time makes these perfect for a quick dinner and entertaining.
- Feeds the masses. Great for making for company because it’s easy to double (or even triple!)
- Freezer Friendly. This is our favorite recipe to store in the freezer for a rainy day!
Ingredients
PREP TIME: 20 minutes
COOK TIME: 20 minutes
- 2 cups cooked and shredded chicken – Use canned chicken, Baked Chicken, rotisserie chicken, or even Shredded Chicken
- 2 cups shredded Colby jack cheese – or try a Mexican blend, grated marble Colby jack, or a cheddar cheese and pepper jack blend
- 1 (19-ounce) can of Las Palmas green chile enchilada sauce – or homemade Green Enchilada Sauce
- 1 cup sour cream – or plain yogurt
- 6-8 corn tortillas – We prefer corn tortillas since they are more traditional and add more flavor to the recipe, but you can swap the corn tortillas with similarly sized Flour Tortillas. (No need to dip flour tortillas in the sauce before rolling.)
- 1 (4½ ounce) can of chopped green chiles – For mild flavor use diced green bell peppers. For extra heat use diced jalapenos
- salt and black pepper – start with a little and add until the chicken is perfectly seasoned
- Toppings (optional) – Add olives, tomatoes, diced red onions, sliced jalapenos, fresh cilantro, salsa, chili peppers, black beans, or corn.
How to Make Green Chili Chicken Enchiladas
- PREP. Preheat the oven to 350°F.
- FILLING. In a small bowl, combine 2 cups shredded chicken, 1 cup of cheese, 1 (4½-ounce) can green chiles, salt, and pepper.
- SAUCE. In a small skillet, bring 1 (19-ounce) can of enchilada sauce to a boil. Remove from heat.
- FILL. Dip each tortilla into the heated sauce for a few seconds to soften.
- Spoon ⅓ cup of chicken mixture and 2 tablespoons sour cream down the center for each tortilla (I usually put the sour cream in a sandwich bag and cut the bottom tip which makes it easier to squirt right down the center).
- Roll the tortilla and place seam-side down in 8×8 (or 9×9) inch baking dish.
- Repeat with remaining tortillas. Pour the remaining heated enchilada sauce over the top. Sprinkle with the remaining 1 cup of cheese.
- BAKE. Bake the green chili chicken enchilada recipe uncovered for 20 minutes. Serve with favorite toppings like Pico de Gallo, Sweet Salsa Verde, Homemade Salsa, and Guacamole.
PRO TIP: Keep Tortillas from Cracking!
Wrap tortillas in a damp paper towel and microwave for 30-60 seconds to help keep them from cracking while rolling.
Complete The Meal
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Green Chili Chicken Enchiladas
Equipment
Ingredients
- 2 cups chicken, cooked and shredded
- 2 cups Colby jack cheese, shredded
- 1 (19-ounce) can Las Palmas green chile enchilada sauce
- 1 cup sour cream
- 6-8 corn tortillas
- 1 (4½-ounce) can can chopped green chiles
- salt and pepper to taste
Instructions
- Preheat the oven to 350°F.
- In a small bowl, combine shredded chicken, 1 cup of cheese, green chiles, salt, and pepper.
- In a small skillet, bring enchilada sauce to a boil. Remove from heat.
- Dip each tortilla into the heated sauce for a few seconds to soften.
- Spoon ⅓ cup of chicken mixture and 2 tablespoons sour cream down the center for each tortilla (I usually put the sour cream in a sandwich bag and cut the bottom tip which makes it easier to squirt right down the center).
- Roll the tortilla and place seam-side down in a 8×8 (or 9×9) inch baking dish.
- Repeat with remaining tortillas. Pour the remaining heated enchilada sauce over the top. Sprinkle with the remaining 1 cup of cheese.
- Bake uncovered for 20 minutes.
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe FAQ
Avoid adding too much sour cream or enchilada sauce. You can always add more sauce after they have baked. Also, let the enchiladas cool for a few minutes before serving!
Make as instructed, cover them with foil or plastic wrap, and place them in the fridge for up to 24 hours in advance. Take the excess sauce and place it in an air-tight container. Pour on the sauce and add the cheese before cooking.
Allow the enchiladas to cool to room temperature and store smaller portions in airtight containers in the fridge. Enchiladas can be stored in the refrigerator for up to 3-4 days. When ready to eat, reheat them in a preheated oven at 350°F (175°C) until heated through.
We LOVE to freeze these for up to several months! We suggest making them in a disposable pan. Cover tightly with foil and place in a freezer-safe bag. To cook, let the enchiladas thaw in the fridge overnight and cook for about 25 minutes.
Of course! Just double the ingredients and follow the same instructions.
This will be my 2nd time making this. I love how simple it is yet super yummy becasue of the sour cream. I just mix it in with the chicken mixture to have more of a consistent bite. Me and my boyfriend love this recipe thank you!!
I love hearing that!! I am so glad you like them 🙂 Thank you for letting me know!
Wow, so easy and so good! I put the chicken in the crockpot and let it cook all day. Then just added it to the tortillas. I’ve made many enchilada recipes, and this one was by far my favorite!
That makes me so happy! Thank you for letting me know & thanks for the 5 stars 🙂
i have a recipe similar to this but a casserole, i used 1 cup fat free sour cream, and subbed 1 can of cream of chicken soup in for the remaining sour cream. Otherwise, everything else the same. Love it, a great way to use rotisserie chicken!!!!
Sounds great! Isn’t it so good?! Thank you so much!
THIS RECIPE WAS DELICIOUS! I WILL MAKE IT AGAIN FOR SURE,
I DID HOWEVER OPT FOR A STORE BAUGHT ROTISSERIE CHICKEN AND I JUST DE BONED IT AND SHREDDED THE CHICKEN OTHER THAN THAT I FOLLOWED THE RECIPE AND MY FAMILY LOVED IT!
Yay!! I love using rotisserie chicken! I am so glad your family loved it!
Your dishes looks YUMMY! LOOKING forward to making it!
Thank you so much!! I hope you like the ones you try 🙂
Made these last nite and they were INCREDIBLE…I only made a few thinking they wouldnt come out right,cause my ethnicity is afro-american and im a true believer in real authentic mexican dishes can knly be made by true mexicans nothing prejudiced just respect for the culture..Came out lovely, ill make the rest tonite..
I am so glad they did! Thank you for giving them a try 🙂
I love all your receipts. I’m not the cook, my husband is but he prefers to cook what I like it.
Awe, thank you so much!! LOL..love it!! Nothing wrong with that!
I love this recipe! My husband too! We make it on a regular basis! Thx so h!
Thank you so much for sharing that! We make these all the time, too!!
Looks great, can’t wait to make . Thanks
I hope you like it!!!
I tried this & it was amazing & yummy!! BUT the tortillas always come out a little mushy (even though the flavor was amazing). Do you think my sauce was too thin or maybe I poured too much sauce over them-covering them. I followed the directions, though & baked them 5 min less than directions. Thanks.
They do get a little that way, because all the sauce, but not so much, that they fall apart or too mushy to eat. Maybe keep them in that 5 extra minutes 🙂 I am glad you like them, though!